I think you will find this recipe rather versatile. Not only can it be used as an entree, but it would be perfect to serve as a soup. The tart apple gives it a crunch and a nice flavor. I hope you'll try it.
Ingredients:
2 lbs. cooked shrimp, tails removed
1 lb. mushrooms, sliced
1 c. diced tart apple (I use Granny Smith)
1 c. minced onion
2 cans Campbell's chicken and rice soup
1 c. water
½ c. sherry
2 c. milk
2 sticks butter
2 T curry powder
1 T salt
¼ t. ground black pepper
½ t. grated fresh ginger
1 lemon
3/4 c. flour
Add ¼ c. butter to a skillet and melt. Add mushrooms. Sauté until mushrooms begin to soften. Add zest of one lemon, juice from the lemon, a dash of salt and pepper, and continue to sauté until the liquid in the skillet has been reduced. Remove mushrooms from skillet and set aside.
With a paper towel, wipe the skillet and put on heat. Add 1½ c. butter; melt. Add onion and apple. Sauté together until the onion and apple are translucent. Transfer the onion-apple mixture into a 2 qt. sauce pan.
Add curry powder and ginger, and sauté for another two minutes. Add flour, combine, and continue to stir until the flour has absorbed all the butter.
Add soup, water, sherry, and milk. Simmer and stir until the mixture is thickened.
Add mushrooms and shrimp. Heat until shrimp are warm, but do not overcook. (Shrimp will get tough).
You can serve this as a soup. In this demonstration, the mixture was served over rice, as an entree.
